amylaceous

American  

[am-uh-lay-shuhs] / ˌæm əˈleɪ ʃəs /

adjective

1. of the nature of starch; starchy.

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amylaceous British  

/ ˌæmɪˈleɪʃəs /

adjective

1. of or resembling starch

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Etymology

Origin of amylaceous

First recorded in 1820–30; amyl- + -aceous

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Example Sentences

See Examples For:

amylaceous

I repeat that the balls of poya, which we took from the winter stores of the Indians, contained no trace of animal fat, or of amylaceous matter.

From Personal Narrative of Travels to the Equinoctial Regions of America, During the Year 1799-1804 — Volume 2 by Alexander von Humboldt

The chemistry of the savage is reduced to the preparation of pigments, that of poisons, and the dulcification of the amylaceous roots, which the aroides and the euphorbiaceous plants afford.

From Personal Narrative of Travels to the Equinoctial Regions of America, During the Year 1799-1804 — Volume 2 by Alexander von Humboldt

The cereals of the United States have become articles of absolute necessity in a zone where maize, manioc and bananas were long preferred to every other amylaceous food.

From Personal Narrative of Travels to the Equinoctial Regions of America, During the Year 1799-1804 — Volume 3 by Alexander von Humboldt

The root contains much saccharine and amylaceous matter.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by P. L. Simmonds

Nevertheless, it is possible that the amylaceous principle is rendered more easily assimilable by boiling, and that by this means the tubers actually become more nutritious.

From The $100 Prize Essay on the Cultivation of the Potato. Prize offered by W. T. Wylie and awarded to D. H. Compton. How to Cook the Potato, Furnished by Prof. Blot. by D. A. Compton

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